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Recipes
Tzatziki
By ctozzi
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight
- 1 container (16 ounces) plain lowfat yogurt
- 1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
- 1/1-2 teaspoons salt
- 1 to 2 garlic cloves, chopped (needed 2 more)
- 1 tablespoon chopped fresh mint or dill plus additional sprigs
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon red wine vinegar
- 1/4 teaspoon ground black pepper
Hot Pretzel Bites
By ctozzi
1 Preheat oven to 425°F degrees
- 1 package dry active yeast
- 1 1/2 cup warm water
- 1 tablespoon granulated sugar
- 4 cups all purpose flour
- 1/2 teaspoon salt
- 1 large egg
- Coarse salt
- 1 tablespoon unsalted butter
Chocolate Cake
By ctozzi
Directions 1.Heat oven to 350°F
- 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan(s)
- 3/4 cup unsweetened cocoa powder, spooned and leveled, plus more for the pan(s)
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs, at room temperature
- 1 1/2 cups whole milk
Broccoli, Cannellini Bean & Cheddar Soup
By ctozzi
Bring broth and water to a boil in a medium saucepan over high heat
- 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
- 1 cup water
- 1 pound broccoli crowns, trimmed and chopped (about 6 cups)
- 1 14-ounce can cannellini beans, rinsed (see Tip)
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 cup shredded extra-sharp Cheddar cheese
Chocolate Toffee Meringue Cookies
By ctozzi
1.Preheat the oven to 350° Fahrenheit
- Toffee Bits :
- 2 large egg whites
- 2/3 cup granulated sugar
- 1 cup semisweet chocolate chips
- 1 cup toffee bits (recipe below)
- 1 teaspoon pure vanilla extract
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- You can replace toffee bits with 1 cup skor bits
Filipino Cashew Meringue Layer Cake
By ctozzi
This cake is also known as sans rival
- 12 egg whites
- 400 g caster sugar
- 1 teaspoon cream of tartar
- 250 g cashews, toasted and chopped
- 450 g unsalted butter, softened
- 12 egg yolks
- 400 g caster sugar
- 250 ml water
- 2 tablespoons dark rum
- 250 g cashews, toasted and chopped
Bacon, Spinach & Cheese Stuffed Pork Loin
By ctozzi
1. Preheat oven to 350°F
- STUFFING:
- 3 - 4 pound boneless pork loin
- Kitchen twine
- 1/2 teaspoon garlic salt
- 1/2 teaspoon freshly ground black pepper
- 10 ounces frozen spinach, thawed and drained
- 5 ounces cream cheese, softened
- 1 1/2 tablespoons Dijon mustard
- 2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 teaspoon ground black pepper
- 1/2 cup chopped green onions
- 2 slices Premium Bacon cooked and crumbled
- 1/4 cup chopped walnuts
Cupcake Poppers
By ctozzi
1. Heat oven to 350°F. Spray 60 mini muffin cups
- Cupcakes
- 1 box Betty Crocker® SuperMoist® white cake mix. Water, vegetable oil and egg whites called for on cake mix box
- 1/4 teaspoon each gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)
- Frosting
- 1 1/2 cups marshmallow creme
- 3/4 cup butter, softened
- 1 1/4 cups powdered sugar
- Gel or liquid food colors (same colors as above)
Bacon Cheddar Scones
By ctozzi
Preheat the oven to 425°F
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 4 tablespoons (1/2 stick, 2 ounces) cold butter
- 1 cup (4 ounces) very coarsely grated or diced cheddar cheese
- 1/3 cup (about 1/2 ounce) snipped fresh chives, or finely diced scallion tops (the green part, 3/4 ounce)
- 1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
- 3/4 cup + 2 tablespoons (7 ounces) heavy cream or whipping cream, or enough to make the dough cohesive
Lemon Cream Cake
By ctozzi
Cake: Sift together the flour, baking powder and salt
- Cake:
- 2 1/4 cups cake flour
- 1 tbl baking powder
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 4 Large egg whites (save yolks for lemon curd)
- 1 1/2 cups sugar
- 2 tsp grated lemon zest
- 1 Stick (8 tbl) unsalted butter, at room temp
- 1 tsp. vanilla
- Filling:
- 1/3 cup simple syrup (you'll need more to brush on cake)
- 1 package unflavored powdered gelatin
- 1 batch of lemon curd (recipe below)
- 1 package (8 oz) cream cheese, softened
- 3/4 cup whipping cream
- Lemon Curd:
- 2 Large lemons
- 4 Large egg yolks
- 2/3 cup sugar
- 4 tbl butter, cold
- Vanilla Crumb Topping:
- 1/2 cup flour
- 1/2 cup plus 2 tbs powdered sugar
- 5 tbl chilled butter cut into small pieces
- 1 tsp vanilla